Tag Archives: Blue Butcher

Eating Sai Ying Pun

17 Jan

In an effort to explore more local neighbourhoods, I recently found myself having dinner at four restaurants in one night. How else am I supposed to try as many restaurants as possible when I’m only allowed three meals a day?!

With no real plan in mind other than to just go exploring, my stomach took us on an adventure in the ‘West Side’, around the streets of up and coming Sai Ying Pun.

Derby West Hong Kong

Derby West

Our first port of call was a British pub on Queen’s Road West. Where local restaurants and shops selling dried fish (and other unidentified objects) abound, a British pub is the last thing you’d expect to find. But find it we did, and although there were one too many stereotypical (or perhaps even verging on tacky) decorations, Derby West definitely can be classified as a good old British pub. All that’s missing is the smell of stale beer and cigarettes, and possibly a slot machine too.

Derby West Hong Kong

Although the curry smelt delicious, we didn’t want to fill up on our first stop, so we opted instead for a plate of Indian vegetable samosas, as, in the words of a wise man, “you can’t get more British than that!” Sadly the samosas weren’t the best I’ve ever had; they didn’t stand up on their own for starters. However, it was pub snacks we wanted and it was pub snacks we got; we weren’t expecting gourmet food.

I wouldn’t say I’d trek all that way to visit Derby West again, but if I find myself in the area, I certainly might be tempted to see if the curry is as delicious as it smelt. And with beer and wine around the $40 mark, I can see why this is popular with HKU students, even if, unlike a real British pub, they do add an unnecessary 10% service charge.

G/F, 389-391 Queen’s Road West, Sai Ying Pun 2698 1616

BBQ Hong Kong

A little wander up the road onto Third Street took us to BBQ, a random little place that I had heard a lot of good things about. To look at, it isn’t particularly appealing: bright lights, basic tables and chairs, no fancy décor. It does however serve up some pretty decent grilled seafood and robatayaki-style skewers.

BBQ Hong Kong

The garlic scallops were slow in coming but tasted delicious, provided you’re a fan of a LOT of garlic. (I probably wouldn’t recommend having these on a first date.) At $108 per piece, you’d expect the king prawns to be good and thankfully they were: perfectly tender with a generous amount of flesh to sink your teeth into. While the sirloin steak skewer wasn’t hugely impressive, perhaps the best dish of the lot was the spicy pork, chopped up into strips and sprinkled in shichimi, making it irresistibly moreish.

129-133 Third Street, Sai Ying Pun 2548 9880

Memo's Hong Kong

Memo’s

I noticed this place on a recent visit to Fuku Robatayaki & Kaki, so as we were in the area, I couldn’t resist checking it out.

Its décor of yellow walls with exposed brick panels is inviting, as it reminded me of some of the casual neighbourhood restaurants I visited in Italy. When we had a chat with Chef Memo himself, he told us that this is exactly what he had hoped to create: a neighbourhood restaurant that Sai Ying Pun-based families could come to again and again.

Enticed by the leg of jamon Serrano and feeling the weight of BBQ’s skewers in our tummies, we decided to share a squid and jamon salad. These may not sound like ingredients you would normally put together, but I promise you that this salad was utterly delicious. The soft, buttery squid had not the smallest hint of chewiness and went perfectly with the seriously high quality cured ham. The caramelised onions, fennel bulbs and salad leaves were just a bonus.

Memo's Hong Kong

We also shared an amazing chorizo pizza. With a wafer thin crust and stringy fresh mozzarella cheese, this was one of the finest pizzas I’ve tasted in Hong Kong. It’s not the cheapest, at about $140, but it’s definitely a generous size, perfect for sharing.

I’ll most certainly be returning to taste more of Memo’s menu. I was particularly interested in the slow-cooked lamb shank for four people; all that remained on a neighbouring table was a very clean giant bone, suggesting it was seriously delicious.

G/F, 62 High Street, Sai Ying Pun 2858 8173

Blue Butcher Hong KongBlue Butcher

Yes I know, it’s not in Sai Ying Pun, but in order to burn off our three mini-meals, we walked and walked until we found ourselves having dessert at Blue Butcher.

You know how I feel about the chocolate bread and butter pudding from when I reviewed Blue Butcher last year (read the review here). Needless to say that is exactly what we had, along with a glass of Sauternes to wash it down.

108 Hollywood Road, Sheung Wan 2613 9286

I discovered on this mini food crawl that this may be one of the best ways to experience restaurants. Not only do you get to taste more than the standard one place in one evening, but also, as you’re walking from place to place, chances are you’re burning off at least a few calories – perhaps a mouthful or two if you’re lucky. And do you know what that means? That you can eat more at the next place! Perhaps I’ll spend all my Friday nights eating at four restaurants whilst burning calories…

Other tasty restaurants in Sai Ying Pun:

Ba YiG/F, 43 Water Street, Sai Ying Pun 2484 9981
Fuku Robatayaki & Kaki69 High Street, Sai Ying Pun 2540 9961
Grassroots Pantry12 Fuk Sau Lane, Sai Ying Pun 2873 3353
Hung Hing22-32 Pok Fu Lam Road, Sai Ying Pun 2858 2512
Kwan KeeShop 1, Wo Yick Mansion, 263 Queen’s Road West, Sai Ying Pun 2803 7209
Light1 Second Street, Sai Ying Pun 2559 9098
Pata Negra HouseG/F, 1 Second Street, Sai Ying Pun 2527 5181
Taco Chaca 1 Second Street, Sai Ying Pun 2525 2066

As well as many others of course – just go exploring!

Blue Butcher

5 Jul

Blue Butcher Hong Kong

Blue Butcher is probably the most talked about restaurant in town right now. Ever since I heard about it opening its discreet doors between Press Room and Classified on Hollywood Road, I have been desperate to get there. However, the mixed reviews and accounts of terrible service and over-priced food did make me somewhat reluctant to go until its problems had been fixed. Without being able to wait any longer, I gave it a month and put it to the test.

When I took my seat at the head of the high marble table and opened my menu, the excitement grew and I was like a small child at Christmas; I hadn’t managed to get away for the long weekend, and yet I felt so far removed from Hong Kong, as if I were on a little culinary holiday for the night. The décor is reminiscent of somewhere in the Meatpacking District of New York, with high, dark ceilings, polished wooden floor, very grand leather furniture and a busy-looking open kitchen. All this sounds rather pretentious, yet there is also a rustic edge to it that made me absolutely love it.

Blue Butcher Hong Kong

We started the night with some cocktails from the Prohibition-inspired menu. Having seen the boys drinking beer from a jar, the girls decided we too wanted to drink from a jar, so we had a round of Maddy’s Apple Pie Moonshines, which were not only served in a jar, but also in a brown paper bag, true to the speakeasy theme. This moonshine is laced with apple and cinnamon to create a wonderfully refreshing cocktail that was dangerously easy to drink.

Blue Butcher Hong Kong

For starters, as everything on the menu looked incredible, we asked the waiter to help us select a variety to share. Starting with my least favourite, the Belgian Endive with orange, candied bacon, stilton cheese and sweet truffle dressing was fine, but nothing to write home about. I tried to scavenge all the little pieces of stilton, as those were what made it.

Blue Butcher Hong Kong

The special of the day was a mozzarella and tomato salad, lovingly drizzled with balsamic vinegar and sprinkled with parsley in place of the standard basil, giving it something a little different.

Blue Butcher Hong Kong

The Organic smoked beetroot with feta, cucumber and pistachio vinaigrette was amazingly comforting: soft thin chunks of beetroot topped with crumbly feta and chopped nuts.

Blue Butcher Hong Kong

I loved the Norwegian salmon tartare, made with incredibly fresh chunks of salmon, infused with a subtle horseradish kick, and served on a bed of soft, buttery avocado.

Blue Butcher Hong Kong

My absolute favourite of the starters however, was the Pig’s head terrine accompanied by a caramelised onion salad and a rather measly dab of mustard that really brought out the rich flavours of the meat. I was sadly one of the last people to receive the dish, so I definitely feel the need to order it again and eat double my fair share.

Blue Butcher Hong Kong

Blue Butcher Hong Kong

Our very helpful waiter had informed us that the special of the day was a giant 32oz rib-eye steak from Australia’s Mann River Farm that would feed 8-10 people. As we were nine, including one pescatarian, this sounded like the perfect option. Before I go on to explain how incredible the steak was however, a note on Blue Butcher’s steaks: it is (so far) the only restaurant in Hong Kong to have a walk-in pink salt brick-lined dry ageing room, meaning the meat is hung to dry in-house to maintain all the juices and the natural flavour.

Blue Butcher Hong Kong

I’ll tell you what, this dry-ageing malarkey definitely works; the meat was so incredibly tender, juicy and simply packed full of flavour. The only complaint, from more than one person, was that there was no wholegrain mustard to accompany it.

The sides change daily, always including some greens and some form of potato. For our big group we ordered at least one (and in some cases three) of each of the five sides on offer. We were most excited about the roasted fingerling potatoes, but it was actually the bacon mac n’ cheese that had us all drooling. When considering whether I preferred the bacon or the mac, a very wise friend commented that the inability to compare them is in fact a good thing, as she would otherwise find it heartbreaking to have to choose between them. Well said.

Blue Butcher Hong Kong

The line-caught seabass was a beautiful sight, served in a cast-iron pan. The fish was perfectly flaky, bathed in a comforting broth with succulent prawns and little chunks of toasted bread. It’s good to know that Blue Butcher’s chef Danny Chaney can execute non-meat dishes just as well as he can the meat ones.

Blue Butcher Hong Kong

For dessert, we accidentally ordered three, regardless of the fact that we were bursting at the seams. The Granny Smith apple crumble with walnut and port ice cream was served in a cute little mug. The actual crumble part was just as crumbly (for want of a better word) as it should be, yet the apple was too thinly sliced for my liking; I like my apple crumble chunky.

Blue Butcher Hong Kong

The Eton mess would never be my choice of dessert, yet this one wasn’t too sweet or laden with far too much cream. The basil sorbet completed it. Blue Butcher Hong Kong

The most amazing of the three desserts, however, was definitely the Chocolate bread and butter pudding, served with a scoop of rum banana ice cream. This is a dish we used to get about twice a year at school and I have never since seen it on any menu; can you imagine my excitement?! Thankfully it was just as good as I had hoped: smooth, creamy and comfortingly warm. I would never have thought to pair it with rum banana ice cream, yet it could not have matched more perfectly.

Blue Butcher Hong Kong

For more than our nightly quota of food, plus cocktails and wine, we each paid only $610, which I think is totally reasonable for such delicious food. Perhaps it was because it was a public holiday and the restaurant was far from full, but the service we received was outstanding. Those who have previously given it a bad review based on service, I beg you to give it another chance; after all, everyone deserves a second chance. I plan on giving Blue Butcher many, many more chances to wow me.

Blue Butcher

108 Hollywood Road
Sheung Wan
Hong Kong

Tel: +852 2613 9286

www.bluebutcher.com

Why not have a read of my mini-review of Blue Butcher on Localiiz? You might find some interesting restaurants on there too!

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